How to Grill Boneless Skin on Chicken Legs
Bell and Evans’ Executive Chef, Fred Sechrest
According to Epicurious, our Boneless, Skin-on Whole Leg, the elusive, “nearly impossible to track down” cut, is the tastiest, juiciest, and hardest to overcook. It’s the perfect cut of meat for people like myself that prefer the dark meat.
With the versatility to grill, saute, oven bake or bread and pan fry makes the creativity of this cut almost endless, with the skin keeping the meat nicely intact and ensuring a juicy flavorful gastronomic experience.
For years, fine dining chefs have featured this cut in restaurants. Scott realized that if fine dining chefs were clamoring for this cut of meat, home chefs and foodies would want it too.
The most Unique Cut of Chicken
And now you can use it to create gourmet meals at home without having the mess of having to cut the bone out. It’s cost effective too, because you aren’t paying for bones that you won’t eat. But how to use this unique cut of meat?
For Grilling Season, you can brush it with your favorite marinade, then grill with your favorite vegetable. Or you can follow our recipe for this delicious Grilled Lemon Ginger Chicken with Mango Mustard Glaze.
Your Unique Spin
Or before Grilling, you could stuff it with a number of options like Feta and Spinach, sausage, apple and Brie cheese. The possibilities are endless.
Grilled Lemon Ginger Boneless Skin-on Legs
We’d love to hear from you… what is your perfect stuffing for this unique cut of chicken?
Grilled Lemon Ginger Boneless Skin-on Chicken Thighs
According to Epicurious, this elusive, “nearly impossible to track down” cut is the tastiest, juiciest, and hardest to overcook. Our Boneless, Skin-on Chicken Thighs is the perfect cut of meat for people who like both dark and white meat. Be the first to try it in this one-of-a-kind recipe.
Ingredients
- 1 package Boneless, Skin-on Chicken Thighs
- 2 T grated fresh ginger
- 2 cloves garlic, crushed
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Juice of 1 lemon
- 1 T olive oil
- 1/3 Cup mango chutney, sieved
- 1 tsp grainy mustard
- 1½ T mustard seeds
- Salt, to taste
To Serve
- 4 small zucchini, sliced lengthwise into 1/2" slices
- 1 T olive oil
- Salt and pepper, to taste
- Lemon wedges
Preparation
- For the marinade, in a small bowl, combine ginger, garlic, paprika, cayenne, lemon juice and olive oil. Pour marinade over chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, or up to 4 hours.
- For the glaze, in a separate small bowl, combine the chutney and mustard seeds. Set aside.
- Grill chicken on a hot grill or grill pan, turning every 3 minutes, brushing with the glaze throughout. Grill until the meat is no longer pink, approximately 12-15 minutes. Use a meat thermometer to ensure that the internal temperature of the meat is 165°F.
- Place chicken legs on a serving dish, sprinkle with salt and serve hot, accompanied by grilled zucchini and lemon wedges.
I don’t want to grill my Bell & Evans boneless skin on chicken legs. I would like to oven roast them instead, do you have any comments that my help me ?
Hi Alan, because this is a skin-on product, we suggest that you pan sear the product skin-side down before you oven roast. It will ensure the skin maintains a good level of crispiness while you oven roast it. Here are 2 recipes using Skin-on cuts that explain how to do it.
Cranberry Stuffed Skin-On Chicken Breast and
Mediterranean Stuffed Chicken Legs
I’m a Whole Foods shopper and they informed me they no longer carry the skin on boneless chicken. Where can I get it. Can I order it directly from you.?
Hi Jill, some Whole Foods stores replaced the boneless skin-on legs with the Lollipop Drumsticks. You can pick up a pack of whole legs and take it to the butcher in the store and they can very quickly debone the legs for you. Have you tried the Drumstick Lollipops? They’re delicious too!